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Bone dry indeed. I really liked the addition of the salt - it gives it a delightful savoury note. I didn't garnish mine at all, but after a sip I think a sprig of thyme would be a fun alternative to the lemon. I used Steinhart Gin (an award-winning Nova Scotian London Dry) and Famous Grouse Smoky Black for the peat. I'd be very curious to see how this would work paired with foods.